Additional Tips From a Parfait Maven
In "Parfait Perfection" in the May 2014 issue of School Nutrition, Cecily Walters explores how you can capitalize on the popularity of parfaits in other foodservice segments by prepping and serving them in your school nutrition operation. One of the operators interviewed for the article offers some supplemental tips.
Deborah Taylor, SNS, school nutrition director for Shawnee (Okla.) Public Schools, has an impressive parfait pedigree-she's served this menu item both on the line and at school parties. Over time, she's developed some helpful tips and observations when it comes to serving parfaits that extend beyond the advice she's shared throughout the article. Following are a few more of her tried-and-true parfait tips:
- Use frozen apple slices, chunked coarsely, for a fall parfait treat. Add cinnamon or let students pour the cinnamon on their parfaits themselves.
- Consider experimenting with dried fruit, such as dried cranberries, which can add a pop of color.
- "Having a container in your freezer where you drop in crumbled sweet crumbs that are leftover, then making parfaits when you have enough, is a good [use of left-over food]," shares Taylor.